I malt condition with SMB as well. You can really smell the difference between conditioning with and without SMB. Oxidation begins the second the malt gets wet. If you can smell it, then it's no longer in your beer.

I malt condition with SMB as well. You can really smell the difference between conditioning with and without SMB. Oxidation begins the second the malt gets wet. If you can smell it, then it's no longer in your beer.

Using the same strength solution @ 100 mg/l?

Looks like it -

Post by wobdee » Wed May 04, 2016 9:59 amI've been conditioning my grain for over a year, efficiency has pretty much stayed the same as before but I get a much better crush with less flour. Lately I've been spraying conditioning water with 100mg/l smbhoping it helps some.

It's actually a bit stronger. The lowest I can measure out is 100 mg, so I put that into the amount of water I need to condition. I would estimate most times I am right around 200-300 mg/L. Even if I used the entire amount (which I don't), then I'm still only adding an extra 100 mg to the mash, or an extra 4 mg/l.

I started about 10 years ago with a corona mill and still use it from time to time on small batches. I moved away from it on larger batches since now I can mill my own grain at my LHBS. I've never tried malt conditioning, but if I did, using the corona would be my immediate option to go straight into the mash at home. I would suppose the conditioning would help with the shredding that corona mills typically do.